Indukern provides Blend-a-Kern solutions for the following applications of processed fruit: jams and marmalade, jellies, quince jelly and fruit preparations for yoghurt, ice cream or pastry fillings.
These solutions are based on optimized combinations and mixtures of one or more hydrocolloids such as pectin, carrageenan, locust bean gum, guar, tara and fibers necessary to optimize each specific application.
The solutions are specially designed to help develop new products and solve problems by improving aspects such as:
- Texture Control
- Cost reduction
- Improved production processes.
Jams and Preserves
The Blend-A-Kern GFM solutions for preserves and jams, combine pectins and eventually other gums or fibers to achieve the desired texture in preparation.
The texturizing combination adapts to the conditions of the final product in terms of the required degree brix, type of fruit, product packaging and production process employed.
Fruit gels and water jellies
The Blend-a-Kern GFD solutions are texturizing combinations to produce water gels and fruit jellies in general. Using the proper proportion of hydrocolloids (carrageenan, locust bean gum, pectin, gums ...) and gelatin to obtain the right texture and control the syneresis.
The Blend-a-Kern GFP solutions are texturizing combinations for the production of fruit preparations used as fillings in bakery applications like milk, yogurt or ice cream.
These solutions give fruit preparations the texture and viscosity suitable for easy industrial use, and heat resistance necessary for use in baking processes.
Indukern offers developments based on pectin, fibers and other hydrocolloids such as xanthan gums, guar and locust bean.